Citrus Seeded Chicken with Cauliflower Tabbouleh

Citrus Seeded Chicken with Cauliflower Tabbouleh

Ready in 40 minutes Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, December 3, 2017.

For the best flavour result, marinate the chicken overnight. For an extra nutty flavoured tabbouleh, make sure your cauliflower is a nice golden brown colour before removing from pan.


Ingredients

Cauliflower Tabbouleh

  • ½ cup bulgur wheat
  • ½ brown onion
  • ¼ cauliflower
  • 1 teaspoon butter
  • ¼ teaspoon salt
  • 1 tomato
  • ½ bag baby spinach
  • Zest of 1 orange
  • 1-2 tablespoons sliced almonds

Citrus-Seeded Chicken

  • ½ butterflied chicken
  • 1-2 tablespoons From My Kitchen Seeded Citrus Crust

Orange Yoghurt Drizzle

  • ½ pottle yoghurt
  • 1½ tablespoons orange juice

Steps

  1. Preheat oven to 220°C. Line an oven tray (with a lip) with baking paper. Bring a small pot of salted water to the boil. Preheat BBQ hot plate or grill to high (if using). Cook bulgur in pot of boiling water for about 10 minutes until grains are tender. Drain well through a sieve. Pat chicken dry, place on prepared tray, drizzle with olive oil and evenly spread over citrus seeded crust to coat, pressing down firmly with your fingers.
  2. Drizzle chicken again with olive oil and season. Roast for 28-30 minutes until chicken is golden and cooked through. Remove chicken and cover, to rest for 3-4 minutes.
  3. While chicken cooks, finely dice onion and grate cauliflower until you have about 1 cup worth. Heat a drizzle of oil in a medium fry-pan on medium heat and cook onion for 2–3 minutes, until soft.
  4. Add butter, cauliflower and salt and stir-fry a further 5 minutes, until cauliflower is soft and caramelised. Transfer to a medium bowl and set aside, covered, to keep warm.
  5. Dice tomato 1cm and roughly chop spinach. Add to bowl with cauliflower along with ½ cup cooked bulgur, orange zest and almonds. Season and drizzle with olive oil and mix to combine. In a small bowl, mix together yoghurt and orange juice and season.
  6. To serve, divide cauliflower tabbouleh between plates, top with citrus seeded chicken and orange yoghurt drizzle.

Nutritional Information

Energy 2207 kj
527 kcal
Protein 42.0g
Carbohydrate 32.2g
Fat 23.2g